JPH0286746A - Hand-rolled 'sushi' topped with eel and preparation thereof - Google Patents

Abstract

PURPOSE:To prepare a hand-rolled SUSHI (vinegared rice) topped with eel meat having the characteristic taste and nutrient of eel and easy to eat by opening a skinned eel and using only the meat of the eel as the SUSHI topping. CONSTITUTION:An eel is opened, the meat is incised and cut with regular spacings, skewered with a skewer 6, broiled at both faces, steamed, coated with a seasoning sauce while broiling the meat and placed on a metal plate cooled to <=17 deg.C. The skewer 6 is extracted, the skin 2 is peeled off from the meat 3 and the obtained SUSHI topping 11 consisting of SUSHI topping materials 5 separated at the incised parts is placed on the rice 12 of the SUSHI 13 and the SUSHI topping 11 is again coated with the seasoning sauce 10 to obtain the objective hand-rolled SUSHI topped with broiled eel meat.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to eel nigiri sushi and a method for producing the same.

(Prior art) Traditionally, eel was eaten warm, as the skin of the eel would become hard to eat in the natural temperature environment of the atmosphere.
It could not be used for nigiri sushi made from eel with skin.

(Problems to be Solved by the Invention) Conventionally, in such a normal temperature environment, eel with skin becomes hard when cooled, making it unsuitable as a chilled food. There was a problem in that it was extremely difficult to remove the meat from the eel, making it difficult to use the eel for sushi noodles.

The purpose of this invention is to obtain eel nigiri sushi in which the cut side of the eel is neatly finished, the meat part of the eel is peeled off from the skin part, and this meat part is used as a sushi base, and the skin part is removed from the eel. The purpose of the present invention is to provide a method for producing eel nigiri sushi using the removed meat part as seed.

(Means for Solving the Problems) In order to achieve the above object, in the eel nigiri sushi of the present invention, only the meat part of the eel body with the skin removed is used as sushi. .

In order to make eel nigiri sushi with the skin removed and only the meat part cut into sushi, prepare the sauce and sushi rice in advance, open the eel, leave the skin and only the meat part. Make cuts at predetermined intervals on the eel, then cut it into the desired size depending on the size of the eel to make the sushi stock, insert a skewer into the sushi stock, and then cut the eel into the desired size depending on the size of the eel. Place the sushi stock with a skewer on top of the grilling means and grill it with the skin side facing down, then turn it over and grill the meat part, and then steam the sushi stock with the meat part grilled. After steaming the steamed sushi stock for a predetermined period of time using a baking device, the steamed sushi stock is grilled using a baking method while applying sauce, and then the sushi stock is placed on a metal plate with the skin side down at a temperature of 17°C or lower. Then remove the skewer from the sushi bone material, peel off the meat part from the skin part, cut off the meat part from the skin part along the above-mentioned cut to make sushi stock, and then add the prepared sushi rice. There is a method for producing eel nigiri sushi which is characterized by placing the sushi meat on the claw part of the eel and gripping it in the palm of the hand, gripping it lightly, adding sauce again, and finishing.

(Function) In the eel nigiri sushi constructed as described above, the eel is opened to form an eel body, and only the meat part from which the skin is removed is used as the sushi for the eel nigiri sushi.
First, place sushi rice in the palm of your hand, place the sushi meat (only the meat part) on the claw part, lightly grip it, and finish to obtain eel nigiri sushi.

Next, prepare the sauce for the meat part and the rice for the claw part in advance, then open the eel, make a cut in just the meat part leaving the skin part, and cut it into the desired size to make sushi. Make lumber. Insert a skewer into this sushi stock, place it on the grilling device, grill it with the skin side down, then turn it over and grill the meat part.
Next, the sushi stock is steamed for a predetermined period of time using a steaming means, and then the moisture attached during steaming is removed by a baking means while being baked again, and a sauce is applied to the sushi stock. Next, place the sushi stock with the skin side down on a metal plate kept at a temperature of 17°C or less, pull out the skewer from the sushi stock, peel the meat part from the skin part, and insert it along the cut. Separate and make seeds. At the time of nigiri, place the prepared sushi rice in the palm of your hand and make a nigiri, put the seeds on top, lightly squeeze, and add the sauce again to produce eel nigiri sushi.

(Example) Examples will be described below with reference to the drawings.

Figure 1 is a perspective view showing the eel body when the eel is opened, Figure 2 is a perspective view showing the sushi stock cut from the eel body, and Figure 3 is the baking means used to grill the sushi stock. Fig. 4 is a perspective view showing the steaming means used to steam sushi stock, Fig. 5 is a perspective view showing steamed sushi stock, and Fig. 6 is a perspective view showing the steaming means used for steaming sushi stock. FIG. 7 is a perspective view showing the state in which the meat part is peeled off from the skin part, and FIG. 8 is an explanatory perspective view showing the grip state.

In the figure, 1 is the eel body with the eel opened, 2 is the skin of the eel body, 3 is the meat part, and 4 is the eel body 1 consisting of the meat part 3 and the skin part 2, depending on the size of the eel. , leaving the skin part 2 at regular intervals and making cuts only in the flesh part 3,
This example shows an example in which cuts 4 are made at intervals of 4 cm, 5 is a sushi material obtained by cutting the eel body 1 with the cuts 4 into the desired size, and 6 is this material. A plurality of skewers inserted into the sushi meat 5 and the skewers 6 are grasped by hand to facilitate a series of operations of grilling, steaming, and applying sauce to the sushi meat 5 as described later.

Reference numeral 7 denotes a firing means used for grilling this sushi stock 5, 8 a steaming means for steaming the sushi stock 5 baked by this baking means 7, 9 a grilling of the series of sushi stock 5, After steaming and applying sauce IO, the metal plate 9 is placed on which the skin part 2 of the sushi meat 5 is placed, in this embodiment, the metal plate 9 is made of metal such as iron, aluminum, copper, etc. The temperature was set at 17°C. 11 is the skin part 2 of the sushi bone material 5
This is the sushi that is the meat part 3 that was peeled off. S is this sushi. 11
12 is the rice portion of this eel nigiri sushi S, and 13 is the sushi rice that constitutes the rice portion 12.

According to the structure described above, in this example of eel nigiri sushi, the eel is opened and a cut is made in only the meat part 3, leaving the skin part 2. The sushi meat 5 cut to a desired size is placed on the baking means 7 and baked with the skin part 2 facing down, then turned over and baked with the meat part 3 facing down, and further steamed. After steaming by the means 8 and baking by the baking means 7, the sushi meat 5 coated with the sauce 10 is placed on a metal plate 9 with the skin part 2 facing down, and the meat part 3 is peeled off from the skin part 2. Cut the meat part 3 along the cut 4 and remove the skin part 2, and use only the meat part 3 as the sushi base 11. When making sushi rice, place the sushi rice 13 in the palm of your hand and hold it to form the rice part 12. Place the sushi dane 11 on portion 12, and this sushi dane 1! By adding sauce lO again to finish the eel, eel nigiri sushi S is obtained, which is a sushi soup 11 consisting only of the meat part 3 of the eel body 1 with the skin removed.

As explained above, according to the embodiment of eel nigiri sushi, a cut 4 is made only in the meat part 3 leaving the skin part 2, and the sushi material 5 is cut into a desired size. This makes it easy to perform a series of operations such as grilling, steaming, and adding sauce, and the meat part can be cut cleanly to make well-shaped sushi noodles 11. Place the skin part 2 on the metal plate 9 with the skin part 2 facing down. Since the meat part 3 peeled off from 2 is used, the undamaged meat part 3 can be obtained.By making the eel skinless, even cold eel can be used for sushi. The sushi dumplings 11 were placed on the rice portion 12 which was held in the palm of the hand, and the sushi dumplings 11 were finished with the sauce 10 again. You can make eel sushi, which is easy to eat even for people who don't like warm grilled eel.
This has the effect of providing eel nigiri sushi that has the unique taste and nutrients of eel.

FIG. 9 shows an explanatory flowchart of an embodiment of the eel nigiri sushi manufacturing method for manufacturing the eel nigiri sushi,
The method for producing eel sushi according to this embodiment will be explained using this flowchart.

First, the sushi rice 13 of the rice portion 12 that constitutes the eel nigiri sushi S is prepared by putting the sauce lO1 on the meat portion 3 and the meat portion 3 (Sl).

Next, by using a knife (not shown), the eel is opened, and incisions are made at a predetermined width approximately every 4 cm in only the meat part 3, leaving the skin part 2 (S2). Thereafter, the eel is cut into a desired size according to the size of the eel to obtain an iit bone material 5, and a plurality of skewers are inserted into this sushi bone material 5 (S3).

Next, the sushi material 5 into which the skewer 6 has been inserted is heated to the baking means 7.
By placing it on top and baking it with the skin part 2 facing down,
Turn over and grill meat part 3 (S4).

Next, since the grilled sushi stock 5 has a high fat content and is difficult to put sauce on, it is steamed by the steaming means 8 for a predetermined time depending on the sushi stock 5 (S5).

Next, in order to remove the moisture attached to the steamed sushi meat 5, the sushi meat 5 is grilled again using the baking means 7, and a sauce is applied to the sushi meat 5 (S6).

Next, place this sushi bone material 5 with the skin part 2 facing down and heat it to 17.
Place the sushi pieces 5 to 6 on the metal plate 9 kept at below ℃.
and peel off the flesh part 3 from the skin part 2 (S7). At this time, if the skin part 2 is held down with the back of the knife 14 as shown in FIG. 6, the meat part 3 can be peeled off without damaging it.

Next, remove the flesh part 3 from the skin part 2 at the cut 4
Cut along the edges to form sushi pieces (S8).

Next, place the prepared sushi rice 13 in the palm of your hand and squeeze it (S9), then put the sushi rice 11 on it and lightly squeeze it (SIO).
, and finish by adding sauce again (Stt) to make eel nigiri sushi S.

According to this embodiment, since the cuts 4 are made when the eel is roasted, the cuts 4a of the meat part 3 can be finished neatly.
By steaming, a large amount of fat in the grilled sushi stock 5 can be removed, and when placed on a metal plate 9 at a temperature of 17 degrees Celsius or lower, the skin will normally melt after approximately 30 seconds at room temperature. The temperature of the portion 2 reaches 40° C., and the skin portion 2 is in a compressed state. At this time, by removing the skewer 6 and using the contractility of the skin part 2, the meat part 3 is peeled off from the skin part 2 without damaging it, and the meat part 3 without the skin is used as the sushi base 11 to make eel nigiri sushi. Generally speaking, when making nigiri, you first put the seeds on your palm and hold it, then put the sushi rice 13 on it and hold it. The dish is finished by placing the sushi soup stock 11 on top, lightly squeezing it, and adding the sauce 10 again, so the shape of the seeds stays the same, so even people who don't like warm eel kabayaki can enjoy it as sushi. This makes it easier to eat, and it is possible to easily produce eel sushi that has the unique taste and nutrients of eel.

(Effect of the invention) Since this invention is configured as explained above,
This produces the effects described below.

By opening up the eel to make the eel body, removing the skin and using only the meat as sushi, you can obtain eel nigiri sushi without the skin. After opening the eel, cutting the sushi stock into the desired size, grilling it, and steaming it, place it on a metal plate with the skin side down. By utilizing the contraction caused by the cooling of the skin, it can be removed from the skin without damaging the skin, and
By making the eel skinless, even cold eel can be used for sushi, and the meat part can be cut cleanly to obtain well-shaped sushi pieces. After making the sushi and rice portions, we placed the sushi fish with the skin removed and only the meat on the rice portion, and finished the sushi meat by adding the sauce again, so the shape of the fish was not damaged and the meat was excellent. To provide eel nigiri sushi that is easy to eat even for people who do not like warm grilled eel and has the unique taste and nutrients of eel.

Then, open the eel, leave the skin and make a slit in the meat part, and cut it into the desired size to use as sushi stock. After grilling and steaming this sushi stock, cut the meat part away from the skin. By using the above-mentioned manufacturing method to make eel sushi using seeds that are peeled off and used as seeds, the cuts are made when the seeds are opened, so when finished, the cut of the meat part is beautifully finished, and the grilled sushi By steaming the stock, it is possible to remove the high fat content of the stock from grilled sushi, making the sauce more sticky. By utilizing the contractility of
I was able to peel it off from the skin without getting f-1, so
It is possible to make eel sushi using the meat part without the skin as the seed.When making sushi rice, place the sushi rice in your palm, hold it, put the seeds on top, lightly nigiri it, and then add the sauce again to finish it. You can make excellent eel sushi that maintains its shape, and even people who don't like kabayaki with warm eel skin can easily enjoy eel sushi that has the unique taste and nutrients of eel. can be manufactured.

[Brief explanation of the drawing]

Figure 1 is a perspective view showing the eel body with the eel opened, Figure 2 is a perspective view showing the sushi stock cut from the eel body, and Figure 3 is a perspective view showing the firing means for grilling the sushi stock. Figure 4 is a perspective view showing the steaming means for steaming sushi stock, Figure 5 is a perspective view showing steamed sushi stock, and Figure 6 is the metal on which the grilled sushi stock is placed. Figure 7 is a perspective view showing the state in which the white part is peeled off from the skin part, Figure 8 is a perspective view for explaining the state when gripping, and Figure 9 is a perspective view for explaining the manufacturing method of eel nigiri sushi. This is a flowchart. 1.------Eel body 2----Skin part 3...White part 4...Slit 5...Sushi stock 6... ... Skewer 7 ... Baking means 8 ... Steaming means 9 ... Metal plate 10 ... Sauce 11 ... Sushi. 12...Iibe 13...Sushi rice

Claims (1)

[Claims] (1) Eel nigiri sushi that uses only the meat part of the eel body after opening it and removing the skin. (2) A) Prepare in advance the sushi rice that will make up the eel nigiri sushi by putting the sauce on the meat part and the meat part, and b) Open the eel and leave the skin part and place the meat part on it. 3) Next, cut the eel into the desired size depending on the size of the eel to make the sushi stock, insert a skewer into the sushi stock, and ) Next, place the sushi meat with this skewer on top of the grilling means and grill it with the skin side facing down, then turn it over and grill the meat part. e) Next, grill this meat part. After steaming the sushi stock for a predetermined period of time using a steaming means, (f) applying sauce to the steamed sushi stock while grilling it using a baking method, and (g) then placing the sushi stock with the skin side down. Place the sushi on a metal plate with a temperature below 17℃, remove the skewer from the sushi stock, and peel the meat from the skin. 2) Next, place the prepared sushi rice on the palm of your hand and squeeze it onto the rice portion, lightly squeeze it, add the sauce again, and finish. How to make nigiri sushi.